Coconut-Pecan Encrusted Baked Salmon

Now, marinating fish in milk may sound like a weird thing, but trust me on this. The milk adds a creaminess and a richness that is hard to find any other way. 

This is based off a salmon I had one time visiting my brother in Ithaca. I didn't quite get the creaminess of their salmon the first time but a few more hours marinating did the trick.

The toasted nuts and coconut add a crisp contrast to the creaminess of the salmon creating a wholly unique taste and texture.

Also, it's a great simple recipe for the first weeks of school.

I'm not quite loving all my classes yet, but I'm getting there :) and college has definitely been easier than my last few years of high school. Thank God!

"40 Day Dream" Edward Sharpe and the Magnetic Zeros

Ingredients

• 1 lb of salmon
• 1 cup of pecans, coarsely chopped (can substitute walnuts)
• 1 cup of unsweetened shredded coconut 
• 2 cups of coconut milk (can substitute cow's milk)

Directions

Cut salmon into individual servings and place in container to marinate. Pour the coconut milk over the top and cover the salmon completely. Marinate overnight or at least for 1 hour.

Preheat oven to 350 degrees. Spread pecans over a baking sheet. Toast for 20 minutes.  Spread shredded coconut over a baking sheet. Toast for 10 minutes or until lightly gold.

Cover baking sheet in aluminum foil. Place salmon on baking sheet and spread coconut-pecan mixture over the top of the salmon. Bake for 15-20 minutes or until salmon is cooked through.

Seared Teriaki Salmon

Alright, senior year! It's been a bit hectic, so that's why I haven't posted in over a month. I haven't had time for cooking, much less blogging. But since I have a three day weekend, I'm almost done with my college apps for November 1st, and the cross country season is now over (*sob*), I'm trying to get back into the swing of things.

Also, I went to Moosewood a couple of weekends ago when I went to visit my brother in Ithaca, New York, and I had some of the best salmon I've ever had. (Marinated in coconut milk and topped with cashews and shredded coconut leaving it melt-in-your-mouth tenderness- need I say more?) This salmon now seems a little dull in comparison.

If you haven't had life-changing fish for dinner recently, this salmon is fabulous. And it's ridiculously easy to make.

"Shake It Off" Taylor Swift (Yes, I know, but it's been stuck in my head for a week)

Ingredients

• salmon
• teriaki sauce

Directions

Heat saute pan on high heat and add 1 tbsp of teriaki sauce. When the sauce begins to boil, place fish, skin side up, onto the pan and sear until the edge is browned. Flip and cook until the fish is cooked through. 

Buerre Rouge

 

My mouth is watering just looking back at the pictures of this sauce.

 

The richness of the butter and salmon was matched perfectly with the tartness of the vinegar and wine.

Tchaikovsky - Symphony No. 5 in E minor, Opus 64

Adapted from Mark Bittman

Ingredients:

2 tablespoons minced shallots
2 cups fruity, not-too-tannic red wine
2 tablespoons balsamic or red wine vinegar
1½ to 2 pounds salmon fillet
Salt and freshly ground black pepper
1 stick butter, cut into 6 or 8 pieces
Chopped fresh parsley or chervil for garnish.

Directions:

Combine shallots, wine and vinegar in a small saucepan and turn heat to high. Cook until it is reduced to about ¼ cup, 10 minutes or so.

Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan. Sprinkle salmon with salt and pepper and place it, skin side up, in skillet. Cook over medium-high heat until nicely browned, about 5 minutes, then turn.

When red wine mixture has reduced, turn heat to very low. Add butter a piece at a time, stirring after each addition until it is incorporated. When all butter has been added, taste and adjust seasoning.

Use a sharp knife to peek inside thickest part of fish to judge doneness. When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates. Spoon sauce over fish, garnish if you like, and serve.

Salmon Seared with Pesto and An Amazing Butterscotch Beer

I found this super-sweet soda at Jungle Jim's. It's basically butterbeer, but it's so good. Next time you're at Jungle Jim's or where-ever you go to try new things. Try it! It's like liquified Werther's.

"She's So High"  Tal Bachman

Okay, so when you put pesto on seared salmon, the salmon absorbs the pesto's flavor and becomes even more savory.

Ingredients:

• salmon
• olive oil
• salt
• pepper 
• basil pesto 

Directions:

Combine salt, pepper, and olive oil in a bowl. Take pieces of salmon and rub the top in the mixture, adding more salt and pepper for each piece as needed. Heat frying pan on stove set to high. When the pan is hot place pieces of fish on the pan. Cook for 3 minutes, or until top has a slightly browned finish. Flipover and spread pesto on top of salmon. Cook for 5 minutes, or until cooked through.

Seared Salmon

 Looking for a fast and fantastic salmon recipe?

Look no further!

This takes eight minutes. Prep included. No lie.

 My brother told me about it, and I had to try it.

This recipe in two words: Simple and good.

"Can't Keep It In" Cat Stevens

I just realized this was by Cat Stevens! I found it in this trailer:

Ingredients:

• salmon
• olive oil
• salt
• pepper 

Directions:

Combine salt, pepper, and olive oil in a bowl. Take pieces of salmon and rub the top in the mixture, adding more salt and pepper for each piece as needed. Heat frying pan on stove set to high. When the pan is hot place pieces of fish on the pan. Cook for 3 minutes, or until top has a slightly browned finish. Flipover and cook for 5 minutes, or until cooked through.